Chicken Stew With Dumplings

• 2 12 lbs chicken thighs or 2 12 lbs chicken legs
• 5 cups water
• 1 teaspoon salt
• 12 teaspoon pepper
• 12 teaspoon dried basil
• 14 teaspoon dried thyme
• 34 lb new potato, quartered
• 3 carrots, cut into 2-inch pieces
• 2 celery ribs, sliced
• 1 medium onion, cut into eighths
• 1 (10 ounce) package frozen peas
• 1 12 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 3 tablespoons butter
• 34 cup milk
• 14 cup minced fresh parsley

1. Place chicken and water in a 5-qt.
2. Dutch oven.
3. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.
4. Skim fat.
5. Remove chicken from broth; allow to cool.
6. Debone chicken and cut into chunks; return to broth.
7. Add next nine ingredients.
8. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
9. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs.
10. Stir in milk and parsley.
11. Drop dough by rounded tablespoonfuls into simmering stew.
12. Cook, uncovered, for 10 minutes.
13. Cover and cook for 8-10 minutes or until the dumplings are tender.

chicken, water, salt, pepper, basil, thyme, new potato, carrots, celery, onion, frozen peas, flour, baking powder, salt, butter, milk, parsley

Taken from www.food.com/recipe/chicken-stew-with-dumplings-470154 (may not work)